Made with AI
Tomato Basil Chicken Pasta
40 min 583 kcal per serving Easy
Ingredients
4 Servings
- Boneless skinless chicken breast600 g
- Dry whole-wheat pasta280 g
- Ripe tomatoes, diced600 g
- Olive oil30 ml
- Yellow onion, diced150 g
- Garlic, minced12 g
- Fresh basil leaves20 g
- Parmesan cheese, grated40 g
Instructions
- 1
Bring a large pot of water to a boil. Add the whole-wheat pasta and cook according to the package directions until al dente.
- 2
Before draining, reserve about 250 ml of the pasta cooking water. Drain the pasta and set it aside.
- 3
Cut the chicken breasts into evenly sized bite-sized pieces.
- 4
Heat 15 ml of the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until browned and cooked through. The center of the chicken should reach 74°C. Transfer it to a plate.
- 5
Reduce the heat to medium and add the remaining 15 ml of olive oil to the same skillet. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
- 6
Add the minced garlic and cook for about 30 seconds, stirring continuously, until fragrant.
- 7
Add the diced tomatoes. Cook for 8–10 minutes, stirring occasionally, until the tomatoes soften and form a light sauce.
- 8
Return the cooked chicken to the skillet. Add the drained pasta and toss until everything is evenly combined. Add reserved pasta water a little at a time if needed to loosen the sauce.
